So many of us find ourselves eating alone or as a couple and, as a result, so many of us reach for convenience solutions. What if we cooked for ourselves like we were cooking for someone we loved? This is what this site is all about. Some of the food is healthy, some isn't, all of it is made with love.

Wednesday, 28 December 2016

I hadn't made quick pickled cucumber for a while but it is absolutely delicious in a salad like this or accompanying a stir fry. This is a sensational, light starter but you could make it more substantial by adding more vegetables or noodles.

I love the mixture of the soft, tangy pickled cucumber, the gentle spicing from the pickle and sweet chilli sauce and the hot prawns and crunch of peanuts.

Tuesday, 27 December 2016

When I was a child, I used to really look forward to having turkey soup a the end of the Christmas celebrations. My Mum used to make stock from the bones and it would just taste fantastic. I never realised she was being thrifty. I tend to have my leftovers soup a little earlier in the Christmas period but it is still just as delicious.

I've included chestnut stuffing in mine but you could include any sausagemeat based stuffing or miss it out completely. Of course you could go the whole hog (sorry, bad pun) and use leftover vegetables as well. I don't because leftover vegetables aren't quite so nutritious and if there is any soup left they won't be pleasant after another reheating.

Friday, 23 December 2016

Christmas is nearly here and before the credit card statements come through, I wanted to share some frugal tips which don't feel all that frugal and may be worth keeping in mind over the holidays.

Make the most of your leftovers!

Poultry like chicken or turkey are brilliant to use up as leftovers. I always make stock from the carcass and often make a pie in the days to come out of the leftover gravy, stock, meat and some vegetables. It's also fantastic in curries. Another top tip is to freeze the cooked meat in gravy or thickened stock to make a pie later on.

Thursday, 15 December 2016

I'd recently bought some cooked vacuum packed chestnuts and I had some chestnut mushrooms in my increasingly dwindling fridge stocks so an idea came to life to combine these most seasonal of ingredients.

The flavour of mushrooms is great but the slippery texture in a soup isn't ideal unless you combine it with something starchy. I'm not a fan of potato in soups but I love using other vegetables to thicken soups and stews and why not chestnuts?

Chestnuts are a bit of a faff to prepare from raw which is why I used pre cooked ones here but they are bang in season and make this delicious, filling and thick soup which is a delight of wintery flavours and also smooth as silk.

Wednesday, 14 December 2016

Christmas and all of its rich food is approaching. I think it's great at this time of year to be a bit more pared back in our food choices, perhaps not so many fatty meats and deep flavours so we appreciate the tastes of Christmas all the more when they come? In some cultures it is traditional to fast until Christmas Day, I'm not proposing this as an idea but eating fish with spiced flavours does feel "right".

There is something I love about raw Asian style dressings like this added after cooking, the flavours are so fresh.

If you prefer you could cook fish fillets instead of baking the fish on the bone but personally I always think fish cooked on the bone is a bit better in flavour.

Tuesday, 13 December 2016

I've had an imposed time of rest and reflection over the past few days. After working too hard, sleeping too little and having a few issues at home, I eventually fell ill. What at first seemed like a sudden and severe cold, led me to the out of hours GP seriously unwell. Before I get jokes, no it wasn't Tinsel-itis. Groan.

When the GP handed me my prescription and told me to "rest and stay indoors." I admit there was part of me that thought "Ok, well maybe a little bit of rest..." but soon realised I had no choice I was in so much pain and exhaustion.

Saturday, 3 December 2016

I've always thought Chickpeas (garbanzo beans) and Chorizo are such a lovely partner for each other and I often make variations of this baked dish throughout the year.

In late summer, chopped up courgette (zucchini) is great, tomatoes make a saucier addition. You can use "cooking" chorizo sausages as well.

This might not sound appetising but go with me. As the chorizo or sausages cook, they naturally let out some oils into the dish which coat the vegetables with paprika scented gorgeousness. Trust me, this is great as a tapas dish, side dish or even a main.

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